Fingerling Potato & Ricotta Quiche with Romaine & Cucumber Salad

Fingerling Potato & Ricotta Quiche

with Romaine & Cucumber Salad

Group Created with Sketch. 50 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 580 Cals/serving
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Tonight’s quiche gets extra heartiness from fingerling potatoes, combined with sweet sautéed onion and subtly peppery arugula. Whisking the eggs together with ricotta creates a rich, fluffy base for the filling. On the side, to highlight another delicious cheese, we’re making a refreshing salad with a dressing of garlic, olive oil, and creamy, tangy fromage blanc.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Thinly slice the potatoes into rounds. Peel and small dice the onion. Peel and roughly chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the romaine; roughly chop the leaves. Thinly slice the cucumber into rounds. Grate the Pecorino cheese on the large side of a box grater.

Cook the potatoes:
2 Cook the potatoes:

Add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and set aside in a warm place.

Make the filling:
3 Make the filling:

While the potatoes cook, crack the eggs into a large bowl; beat until smooth. Season with salt and pepper. Whisk in the ricotta cheese. In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the onion and season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until lightly browned and softened. Add the arugula and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Transfer to the bowl with the egg-cheese mixture. Add the cooked potatoes; stir to thoroughly combine.

Assemble & bake the quiche:
4 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Bake 18 to 20 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand for at least 2 minutes before serving.

Make the dressing:
5 Make the dressing:

While the quiche bakes, in a bowl, combine the fromage blanc and as much of the garlic paste as you'd like. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the romaine, cucumber, and Pecorino cheese; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to thoroughly combine. Season with salt and pepper to taste. Transfer to a serving dish. Serve the baked quiche with the salad on the side. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 475°F. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Thinly slice the potatoes into rounds. Peel and small dice the onion. Peel and roughly chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the romaine; roughly chop the leaves. Thinly slice the cucumber into rounds. Grate the Pecorino cheese on the large side of a box grater.

2 Cook the potatoes:

Add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and set aside in a warm place.

Cook the potatoes:
Make the filling:
3 Make the filling:

While the potatoes cook, crack the eggs into a large bowl; beat until smooth. Season with salt and pepper. Whisk in the ricotta cheese. In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the onion and season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until lightly browned and softened. Add the arugula and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Transfer to the bowl with the egg-cheese mixture. Add the cooked potatoes; stir to thoroughly combine.

4 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust. Bake 18 to 20 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand for at least 2 minutes before serving.

Assemble & bake the quiche:
Make the dressing:
5 Make the dressing:

While the quiche bakes, in a bowl, combine the fromage blanc and as much of the garlic paste as you'd like. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste.

6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the romaine, cucumber, and Pecorino cheese; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to thoroughly combine. Season with salt and pepper to taste. Transfer to a serving dish. Serve the baked quiche with the salad on the side. Enjoy!